This creamy roasted butternut squash curry soup is WOW. You’ll want to batch cook this healthy soup recipe all autumn long.
The colors, the flavors, the creaminess, the toppings…there is just so much to love about this one.
I originally tried making it with pumpkin, and it was good, but the roasted butternut squash was even better. (You can of course try it with pumpkin puree – but try roasting the pumpkin instead of steaming it for added flavor. Or you can buy pre-made). Additionally, the roasted butternut squash seeds have such a nice, unique flavor, too.
Chew Your Soup
I love adding toppings to the soup, as they not only add some beautiful color and crunch, they also force you to chew your soup. Chewing prepares the rest of your body for digestion, so it’s a good to get into the habit of chewing your soup (and smoothies for that matter), to set you up for better digestion.
Try this Roasted Butternut Squash Curry Soup
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook so I can share it. I’d love to see what you come up with!
- 1 small butternut squash, peeled, chopped into 1 inch cubes, seeds removed and set aside
- avocado or olive oil for drizzling
- 1 Tbsp. avocado oil or olive oil
- 1 cup of sliced shallot or diced yellow onion (about 1 large shallot)
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger (peel removed)
- 2/3 cup coconut milk
- 2 Tbsp. curry paste
- 1 tsp. maple syrup or coconut sugar (don't omit, it balances flavor of soup)
- 1/4 tsp. pink salt, or more to taste.
- sliced chile peppers
- coconut milk
- crispy curry chickpeas (on my blog)
- roasted butternut squash seeds
- black sesame seeds
- Preheat oven to 400 degrees Fahrenheit.
- Toss the butternut squash cubes with a couple teaspoons of avocado oil, then lay out flat, and cook in the oven for 20 minutes.
- When it's done, weigh out 16 oz of squash, and puree it in a blender. If you have a larger squash and have leftover cubes, you can reserve the rest for other uses (or double this soup recipe).
- In a large stockpot over medium heat add 1 tablespoon of oil.
- When hot, add the shallots, ginger, and garlic. Cook for 5 minutes, stirring occasionally, careful not to burn.
- Add coconut milk, curry paste, maple syrup, and butternut squash puree. Bring to a boil, then reduce heat to low and cook for 20 minutes. Add salt.
- Next, carefully pour the soup into a blender, and blend until a uniform creamy texture is achieved. Taste, and add more salt if needed, then blend again.
- To serve, top with your favorite garnishes.
- To roast the butternut squash seeds, set the oven to 200 degrees Fahrenheit, line a baking sheet with parchment paper, and place the seeds on top. Drizzle with a touch of olive oil, and a small pinch of whatever spices you like and have on hand, such as pink salt, garlic powder, chile powder, cumin, paprika, smoked paprika, turmeric, etc.
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. She has ongoing group workshops both in NYC and online, and writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.